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+ servings

Sushi Rice Bowl Recipe

Recipe adapted from My Japanese Table by Debra Samuels. Reprinted with Permission, Tuttle Publishing. Recipe photo by Heath Robbins.
Debra's cookbook includes instructions for the traditional way of cooking rice and sushi rice, using kombu (kelp). I've modified her recipe to include my version of a simplified sushi rice, using seasoned rice vinegar found at most grocery stores. Make sure you buy "Seasoned Rice Vinegar" or "Sushi Rice Vinegar" -- which includes sugar in the ingredients.
Tips: For the seaweed, I just buy regular sushi seaweed and use kitchen shears to cut into shreds. English and Japanese cucumbers have less seeds than regular cucumber and are crunchier. If using regular cucumber, it's best to get rid of the watery seeds. Slice cucumber in half, lengthwise and use a small spoon to scrape out the seeds. I prefer to dilute the soy sauce with just a few drops of water, but I'll leave that up to you!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 English cucumber
  • 1 pound sushi-grade tuna
  • 2 small avocados
  • 2 tablespoons fresh lemon juice
  • Roasted seaweed shreds (kizami nori)
  • Soy sauce, preferably low sodium, for drizzling
  • Wasabi, to taste

FOR THE SPICY MAYONNAISE

  • 1 cup mayonnaise
  • 1 teaspoon Sriracha sauce (or other spicy chili sauce)
  • 1/2 teaspoon Asian sesame oil
  • 2 teaspoons low-sodium soy sauce

FOR THE SUSHI RICE (makes 4 cups cooked)

  • 2 cups short-grain white rice
  • 3-4 tablespoons seasoned rice vinegar

Instructions
 

  • Cook the rice: Put the rice into a medium saucepan. Run cold water into the saucepan, and with your hand, swish the rice around. Drain water into the sink. Repeat 3 more times, until water is more clear. Fill saucepan with 2 1/4 cups of water. Cover with lid. Cook rice over medium heat for 10 minutes. Lower heat to low and cook for an additional 10 minutes. Remove from heat, do not open lid. Let rice sit for 5 minutes or more.
  • While the rice is cooking, prepare the Spicy Mayonnaise. In a small bowl, whisk together the ingredients and set aside.
  • Cut the cucumber, tuna and avocado into 1/2" dice. In a small bowl, toss the avocado with the lemon juice, and cover with plastic wrap until ready to eat.
  • When the rice has cooked and rested, open lid and transfer the rice to a large bowl. Using a spatula, gently fold and lift the rice to allow steam to escape and to cool. Do not mash the rice or mix too vigorously (try not to break the rice kernels). After much of the steam has been released, dribble in a little of the seasoned rice vinegar, fold and lift rice to distribute. Repeat with rest of rice vinegar. Keep rice covered with a damp cloth until ready to serve. Do not refrigerate.
  • To serve, divide the rice between 4 bowls. Top with cucumber, avocado, then tuna. Spoon a dollop of the Spicy Mayonnaise. Top with shredded seaweed. Serve with soy sauce and wasabi at the table.
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